Spring Lamb Chops on Oyster Mushrooms
Spring Lamb Chops on Oyster Mushrooms might be just the main course you are searching for. One serving contains 686 calories, 58g of protein, and 30g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 2. It can be enjoyed any time, but it is especially good for Spring. A mixture of less-sodium chicken broth, kosher salt, stone-ground mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. It is a good option if you're following a dairy free diet.
Instructions
Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Combine mustard, rosemary, and thyme. Rub lamb with half of mustard mixture.
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, remaining mustard mixture, wine, and oil in a large bowl.
Add mushrooms; toss well.
Place lamb on the rack of a broiler pan or roasting pan coated with cooking spray. Spoon mushroom mixture into bottom of pan coated with cooking spray; place rack in pan over mushrooms. Insert a meat thermometer into the thickest part of 1 chop.
Bake at 425 for 25 minutes or until thermometer registers 140, stirring mushroom mixture after 12 minutes.
Place 1 lamb chop on each of 2 plates; keep warm.
Remove rack from pan; add broth to mushroom mixture in pan.
Place pan over medium-high heat; cook 5 minutes or until liquid almost evaporates.
Serve lamb with mushroom mixture and couscous.